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Ricotta Dumplings with Best-Ever Mushroom Sauce

These not-quite-traditional dumplings made with ricotta and Parmesan cheese are creamy, filling, and just plain comfort food. Top them off with a batch of my "best-ever mushrooms sauce" — which is always better than I remember — and you've got a delicious dinner that is an improvement on tradition, as far as I'm concerned! I really could eat the sauce just all on its own, but the dumplings are a serious update — dare I say improvement — on tradition. I have served this sauce with plenty of foods, including scalloped potatoes, black-eyed pea and quinoa croquettes and fresh pasta. It is one of my favorite staple sauces and a big hit with everyone who has tried it.

To make the dumplings, beat together the ricotta, egg yolks and Parmesan in a large bowl. Add the flour and beat until smooth. Season with salt and pepper. In a medium bowl, beat the egg whites until stiff but not dry. Fold the egg whites into the ricotta mixture in two additions. Next fold in the breadcrumbs and cornmeal.

Fill a heavy skillet or large wok with enough water to reach a depth of two inches. Bring to a simmer over medium heat. Drop the ricotta batter by rounded tablespoons into the water. Cover and cook for 4 minutes. Turn the dumplings, cover, and cook for another 5 minutes. Remove the dumplings with a slotted spoon and drain on paper towels.

To complete the dish, place the dumplings on a platter or in a large serving bowl, and spoon the mushroom sauce over the dumplings. Sprinkle with fresh cracked black pepper, fresh grated Parmesan cheese and chopped chives.

Makes 4 to 6 servings

Best-Ever Mushroom Sauce

Ingredients:

4 tablespoons unsalted butter

2 medium onions, chopped

1 pound white mushrooms, or with some creminis, sliced

1 cup plain whole fat yogurt at room temperature

juice of 1 or 2 lemons, to taste (3 to 5 tablespoons)

2 tablespoons fresh parsley, chopped

1/2 teaspoon dried mustard

1 teaspoon sea salt

1 tablespoon unbleached all-purpose flour (optional)

fresh ground black pepper to taste

Notes: Use whole fat yogurt at room temperature to avoid curdling. Cold yogurt curdles in response to abrupt changes in temperature. If using fat-free or low-fat yogurt, stabilize the yogurt first by whisking in 1 teaspoon of cornstarch or flour.

Instructions:

Melt the butter in a large saucepan or wok over medium heat. Add the onions and cook for 8 minutes or until they are soft and translucent. Stir in the mushrooms, cover with a tight-fitting lid, and cook for 10 minutes or until the mushrooms are reduced but still slightly plump.

Take the pan off the stove and remove the lid. Stir in the yogurt, then stir in the lemon juice, parsley, mustard and salt. Return the pan to the stove. Reduce the heat to medium-low and simmer the sauce without boiling, stirring occasionally, for at least 30 minutes — or longer if you want a thicker sauce. If you want to speed up the process, stir in a tablespoon of unbleached all-purpose flour a few minutes after adding the yogurt and other ingredients and simmer for 15 minutes, stirring frequently.

If you can't get cremini mushrooms, substitute the white button ones, or any other variety you might enjoy. Parsley could be used instead of the chives too. This sauce is one of my favorite recipes, ever!

Hi, just found your blog. I'm a fan of anything with mushrooms, and my chives are poking out of the ground here in the South, looking to be used, so thanks! (The first meal I ever cooked for/with my husband was a dish of ricotta-spinach dumplings. Dumplings are a good way to make someone want to marry you, I think!)

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what a lovely recipe! i just made dumplings similar to this (from a different recipe before i found this one) and i wasn't sure whether to use fresh bread crumbs or dry bread crumbs. i ended up using fresh and they turned out very nicely. any opinions on using fresh versus dry crumbs in the dumplings? does it affect texture or taste? is one lighter than the other?

Based in London, Ontario, a veteran vegetarian for 23 years serves up a collection of delicious culinary creations from her kitchen, with an emphasis on spicy Indian dishes and whole foods. If you want to know what sensible vegetarians eat, Lisa's Kitchen is the place to be.